Squid-Ink Pasta with Crabmeat-Stuffed Squid

Name: Squid-Ink Pasta with Crabmeat-Stuffed Squid
Yield: serves 4
Ingredients: 8 pieces squid, cleaned; 1 1/2 cups crabmeat, picked over to remove any cartilage; 1/8 teaspoon kosher salt; Pinch of pepper; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh tarragon; 2 teaspoons minced shallots; 4 toothpicks; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 2 tablespoons minced shallots; 1/2 teaspoon minced garlic; 2 teaspoons lemon juice; 2/3 cup dry white wine; 2/3 cup heavy cream; 2/3 cup grated Parmesan cheese; 1 tablespoon minced chives; 4 servings fresh Egg Pasta with squid ink, cut into spaghetti (page 109); Salt and pepper

December 9, 2011

This dish first caught my eye early in my career when I worked as a line cook at Chicago’s legendary Ambria Restaurant. We served it as an appetizer, making everything from scratch, including the pasta—and it was one of our most popular dishes. This is a perfect dish for dinner parties. I promise it will impress your guests. Follow the fresh Egg Pasta recipe on page 109, making sure you include the optional squid ink.

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